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Journal of Dairy Science Vol. 71 No. 3 574-581
© 1988 by American Dairy Science Association ®
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Precision and Sensitivity of a Test for Vegetable Fat Adulteration of Milk Fat1

J. R. Fox, A. H. Duthie and S. Wulff

Dairy Foods Program, Department of Animal Sciences, University of Vermont, Burlington 05405-0044

ABSTRACT

A test for routine screening of Mozzarella cheese and butter for vegetable fat adulteration is described. Fat is extracted and saponified. The potassium salts of the fatty acids are measured through direct gas chromatographic analysis. A ratio, calculated from the concentrations of butyric and oleic acids, is used to evaluate the purity of a sample. The test offers good precision and can detect less than 10% partially hydrogenated vegetable fat.

FOOTNOTES

1 Research supported by the Vermont Agricultural Experiment Station, University of Vermont, Burlington.






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Copyright © 1988 by the American Dairy Science Association ®.